Helen Goh’s jalapeño and cheddar scones

5. Remove the flour mixture from the fridge, then add the grated cheese, yoghurt mixture and the jalapeño. Stir lightly with a fork until it looks like a shaggy dough, then use a flexible spatula to fold the dough a few times in the bowl to just bring it together.

6. Turn the still-shaggy dough out onto a lightly floured kitchen bench, then flour your hands well and pat into a rough rectangle. Cut the dough into three roughly even pieces and stack them one on top of the other. Press down and pat once more into a rough rectangle, and repeat the cutting and stacking process; this helps to create flaky layers in the scones when cooked.

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7. Sprinkle a little more flour on the bench then, using a rolling pin, gently roll the dough out into a rectangle measuring 24cm x 10cm x 3cm thick. Using a sharp knife, cut the dough into 8 pieces (a 4 x 2 grid), then transfer each piece to the prepared baking tray, spacing them a few centimetres apart.

8. Brush the tops of each scone with the extra yoghurt and top with the extra grated cheese. Place the tray of scones into the fridge or freezer for about 30 minutes.

9. Preheat oven to 200C fan-forced (220C conventional) and bake the scones for 22-25 minutes until a deep golden brown. Remove from oven and allow the scones to cool completely before serving.

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